Quiche Provençale

Thought I'd post something savoury for a change. We love quiches and this one has the flavours of Provence. Good for using up odd veg in the fridge. 
Using ready made butter puff pastry makes quiche making so easy; only the veg to prepare.

You need: 1 pack puff pastry, 3 eggs, 1 small pot of crême fraiche, 100g grated Gruyère cheese, 2 onions, 1 pepper, 3 tomatoes, 1 small tin tuna, drained, 10 olives, stoned and cut into slivers, Herbes de Provence, salt and pepper, green leaves to decorate

preheat oven 180C/gas4                           23 cm tart tin

Roll pastry out and line the tin. Slice tomatoes and put into base of the tin. Put into the fridge.
Chop the onions into dice and the pepper into thin strips, then put into a large bowl. Add the tuna, beaten eggs, cream, cheese, olives, herbs, salt and pepper and mix together well.
Remove tart tin from the fridge and pour in the mixture. Bake for about 45 mins till golden.

This was delicious. We ate it warm and there was a bit left over for the next day, which I ate cold. Think it's nicer warm. Lovely combination of flavours and textures. Crunch from the pastry, good cheese flavour, nice salty hit from the olives. I'll certainly make it again.
You could use any veg you have, though I suppose then you'd have to change its name!


Galette de Rois with Lemon

Sorry about the big white blank on my last post. My computer went a bit haywire that day, and even my son couldn't sort it out, so we left it!

It's a tradition in our family that I make a Galette de Rois for Epiphany. They sell them in all the pâtisseries and supermarkets in France in January, with golden cardboard crowns for the person who finds the fève or china figure in the galette.
I wanted to try something different, having made chocolate ones in the past as well as the usual almond ones. I decided to add one of my lemons from my tree in the greenhouse.
Am amazed at how well this tree does in its big pot. It still has 8 large lemons ripening and many small ones, as well as some flowers. Not bad in Northants!

Back to the Galette! It's easy to make - you need:

2 packs puff pastry [butter puff if possible]
125g ground almonds
100g caster sugar
80g butter
2 eggs
1 egg yolk
3 drops vanilla extract
juice of 1 lemon

Preheat oven 180C/gas4             A tart tin about 23 cm

Roll out the first pack of pastry and line the tin.
In a bowl cream the butter till white then add the ground almonds and sugar and mix together well.
Beat the 2 eggs and add to the bowl, and finally add the vanilla and lemon juice. Beat together.
Spread the mixture onto the pastry in the tin hiding a bean [or fève] then roll out the second pack on top. Use a fork to join the edges together and brush the top with the beaten egg yolk. Mark the top of the galette with a knife.
Bake for 35 mins and cool before eating.

The almond cream filling smelt delicious with a lemon perfume, and it had a lovely fondant texture, contrasting well with the pastry. Not sure the lemon added anything much to the galette, so prefer the original version.

Gratin de choux-fleur

 I was given a medium sized cauliflower and as it's not my favourite vegetable, struggled to know what to do with it. Have kept a few Fr...